no-bake cheesecake bananas & brown sugar

I was looking around for a quick but delicious dessert to serve after Easter dinner.  It was a small gathering but I still wanted something special for the day.
IMG_2707I am going to warn you that this was so delightful that you will only want to make it if there is a crowd; only so you don’t eat the whole thing yourself. Baring you like Bananas, light and fluffy brown sugar and cinnamon filling and a crust that; when baked; is crisp and tastes like vanilla buttery sweetness.

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My son does not like nuts so I left some off for him

I honestly cannot remember the last time I bought a box of Nilla-Wafers. I kind of remember there being two brands, I thought one was actually called vanilla wafers not the nilla one but I could  only find the one. I could also be wrong – doesn’t matter I didn’t have a choice.
IMG_2708The recipe said you don’t have to bake the crust but I am not sure how well the crust would hold together without the baking, if you decide not to, please let me know how it worked out for you. My first slice was the typical disaster, even the second slice wasn’t pretty but after that they all came out just perfectly after that. I will tell you that slicing it at the tables was not one of my finest moments. So if I were you just slice it in the kitchen before bringing it to the table.
IMG_2711Brown Sugar Banana No-Bake Cheesecake

Crust Ingredients
2 cups (va) nilla wafers – crumbled
5 tablespoons unsalted butter, melted

Filing Ingredients
2 Bananas, sliced thin
16 ounces cream cheese – room temperature
1 cup firmly packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup heavy cream
Optional toasted nuts

Crust Directions
Pre-heat oven to 350’F
Lightly grease a 9-inch round tart part – or use a pie plate
Combine cookie crumbs and melted butter until thoroughly combined and press into the bottom and up the sides of your dish
Bake for 12 minutes. Set aside to cool
IMG_2713Filling Directions
Arrange the sliced bananas along the bottom of your cooled crust
Beat the cream cheese, brown sugar, vanilla and cinnamon until thoroughly combined and smooth.
In a separate bowl whip up the heavy cream until soft peaks form.
Fold a third of the whipped cream into the cream cheese mixture. Gently fold the rest of the whipped cream.
Spread the filling evenly on top of the bananas. Tops with toasted nuts if using and refrigerate for 4+ hours.


recipe from: bakeorbreak

Texas Sheet Cake

I briefly looked into why this is called Texas sheet cake but there was no evidence to where or when this originally got it’s name that I could find. I did share this recipe a few years ago but I thought it needed to make another appearance. 
IMG_2673.JPGI honestly do not care what it is called or where it came from but thank you to whoever started it. It is very moist, tangy, chocolaty, easy to make and just plain delicious! I strongly suggest you make this cake at least once in your life, though if you do, you will be making it again!
IMG_2656.JPGThe only ingredient that I needed to grab from the store was buttermilk. I do wish I could find a pint of buttermilk but all I have ever seen is it by a quart. Since I don’t love wasting food I will find some other uses for it, like buttermilk pancakes, buttermilk biscuits or buttermilk fried chicken. I was actually thinking of trying to make an Irish Soda Bread since this weekend it St Patrick’s Day and I have never made it before.
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I usually make this cake in one sheet pan and add nuts but I was invited to friends for dinner and wasn’t sure how the nuts would go over and I wanted to make it a little festive so I added green and white sprinkles. I used two sheet pans just cuz no reasoning. I hope everyone likes it!

Preheat oven to 400’F

In a Saucepan add the next 4 ingredients and bring to a boil for 2-3 minutes
1 Stick of Butter
½ Cup Vegetable Oil
4 TBS Cocoa
1 Cup Water

Sift together and pour the chocolate sauce over and mix well
2 Cups Flour
2 Cups Sugar

Add to the above
½ Cup Buttermilk
1 tsp Baking Soda
2 Eggs
1 tsp Vanilla
Mix well and pour into greased jelly roll pan
IMG_2664Bake for 20 minutes
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While baking make the frosting as it needs to be poured onto the cake while it is still hot.
In a saucepan – you can use the same one just clean it while the cake is in the oven
1 Stick Butter
1/3 Cup Buttermilk
4 TBS Cocoa

Bring to a boil for a minute or two
IMG_2665.JPGAdd the following
1 Box of Confectioner’s Sugar (roughly 2¾ Cup)
½ tsp Salt
1 tsp Vanilla
¾ Cup Chopped Walnuts or pecans or sprinkles be creative
IMG_2669.JPGOnce cooled – slice and store in airtight container

Pumpkin Spiced Muffins – cajun rub fried turkey

I share this recipe last year but it was so good that I thought it was worth repeating. Plus I am sitting on a beach drinking tasty adult beverages and haven’t made anything sweet and delicious to share and maybe you have a can or two of pumpkins lying around. It may last till next year’s Thanksgiving but why chance it.

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I do hope you all had a wonderful Thanksgiving. This year I did things a little different. I made mashed potatoes and mashed sweet potatoes first thing in the morning and put each in my slow cookers to keep warm. I buy 2 smaller birds versus one enormous one, I find I have better luck having juicy meat instead of dry. This year I was on the fence on how to cook them. literally the morning of Thanksgiving I held a meeting with all in the kitchen on how to cook my two 10 pound birds. consensus was fry one and spatchcock the other. I knew that the fried one needed A LOT of spices and I needed to get going so it had time to soak in. I took the other and started to spatchcock also know as removed the backbone.  FYI it was much harder to remove than when I remove it from a roaster chicken.
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Both birds turned out great, but the cajun spice rub I put on the fried bird was amazing!

Rub
1/4 cup chili pepper
1/4 cup paprika
1/4 cup ground black pepper
2 tablespoon salt
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
1 1/2 tablespoon cayenne pepper

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spatchcock

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cajun rubbed fried

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Pumpkin Spiced Batter – preheat oven to 350’F


1 package yellow cake mix
1 package vanilla pudding mix
1 cup canned pumpkin
½ cup oil
½ cup water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract

Put all the ingredients into a bowl and with an electric mixer on low speed beat just till moistened. Move up to medium for a couple of minutes. Spoon batter into 24 paper-lined muffin cups. Fill each cup about ⅔ full

Bake for about 20 minutes. Frost cooled cupcakes with the spiced cream cheese frosting.

Spiced Cream Cheese Frosting
1 package (8oz) cream cheese – softened
¼ cup butter – softened
1 tsp vanilla extract
¼ tsp ground cloves

Add to bowl and beat until light and fluffy, gradually add 1 (16oz) box of confectioners sugar.

 

 


Recipe by : McCormick & Co

Bark – chocolate, pistachios, craisins

There is nothing more surprising to me when someone walks up to me or sends me a message to ask a question or make a suggestion about what I blogged about last week or last month. Or when someone I’ve never met makes a comment, hits the like button or starts to follow me.  Thank you for all who reach out, I truly appreciate it and you for taking the time out of your crazy life to acknowledge little ole me.  I am pretty proud of this weekly delve into my food and sometimes personal journey!
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I talked with my daughter about doing a blog of some sort with her for a few years until I finally pulled the trigger on writing about one of both of our passions. While it ended up being more of my food blog I do share this journey with her as she is my strongest supporter, she is my sounding board, my technical adviser, my social media guru and a huge inspiration – thanks sweetie!
IMG_5483So I have been trying to make things a little healthier around here for me and my family but sometimes you just have to have something that just totally rocks – good bad or indifferent I just have to share this ridiculously easy treat that I can’t believe I have never made before.
IMG_5485I saw it a few weeks ago, I can’t even remember where; TV, Magazine, Online I have no idea but I literally went to the kitchen and threw it together.  And I guiltily have made it at least a half dozen times since. Though my first few times were with semi sweet chocolate, almonds and craisins my brilliant daughter called me on her way to work with a batch for her co-workers and said “White Chips, Pistachios, Craisins” if you have never had this combination in anything you need to stop reading this and make SOMETHING – ANYTHING with this combo. We discovered them, well at least in my house, when we made the biscotti recipe I blogged about awhile back. I think they are magical together and this bark is crazy good!
IMG_5490Spoiler alert some of my close peeps that follow my blog might just be seeing some for a little Christmas love this year!

1 cup chips melted – your choice
Dried fruit chopped
Nuts chopped

Yeah its that easy!
IMG_54861 cup white chips melted in the microwave – takes a minute or so
½ cup Dried craisins – chopped a little smaller
½ cup Pistachios – chopped a little smaller

Spread the melted chocolate onto either parchment or if you are lucky enough to have a silpat mat; if you don;t ask for one or two for Christmas, Birthday, Thanksgiving or even Wednesday.

Sprinkle your toppings and place in the fridge till it hardens.  Break apart and enjoy!
IMG_5489I’ll give you the macros for the 2 I have been making; but they are not great. OK! am back I just made a batch so I could give the most accurate measurements.  You’re welcome and Thank you 🙂

Macros = 1 ounce white bark
210 Calories – 11 g Fat – 24 g Carbs – 3 g Protein
Macros = 1 ounce semi-sweet bark
243 Calories – 13 g Fat – 24 g Carbs – 4 g Protein

Almond Flour Blondies

I am a huge impulse buyer – KP stop laughing! My girlfriend KP gives me crap all the time for picking up something obscure and totally not what we were out shopping for. The area around the register is pretty dangerous for people like me; lucrative for the store though.
IMG_5279My daughter had made a few almond crust lemon curd tarts awhile back, at the time we couldn’t find almond flour in our little town so she had to make her own; she is so clever. So when I was out shopping and came across a large bag of Almond flour sitting at the end of an aisle I grabbed it.
IMG_5268Since I made this impulse purchase she hasn’t made any tarts; so now what am I supposed to do with it? Oh and I forgot to mention that I was at my club store when I “found” the bag so you might be getting a clearer picture that the bag I bought was a 10 pound bag of almond flour Yikes!
IMG_5271Since Almond flour is crushed almonds it is a little on the sweet side so I think it would only be good for something sweet; though I haven’t explored what to do with it extensively that is the way I am going with it.  I made an almond flour blondie that is sooooo good.  The only noticeable difference I found was that my blondie while ooey and gooey, it was also a little crumbly but that hasn’t stopped me from making them again.
IMG_5274Almond Flour Blondie

½ cup butter
¾ cup brown sugar
½ cup white sugar
2 eggs
2 teaspoon vanilla
1 ¾ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
1 cup white chocolate chips
½ cup chopped pecans (optional)

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If you need to soften your cold butter; slice it into smaller pieces it will soften quicker

Preheat the oven to 350F. Lightly grease a 9×13 pan.
Using a stand mixer, cream together the butter and sugars. Add eggs and vanilla and mix on high till they become light and fluffy. Takes about 3 minutes.
Add the flour, baking powder and salt. Mix until everything is incorporated. Stir in the chips and nuts if you are using them.
Pour the dough into the greased baking dish. Smooth the dough and bake for 20-30 minutes or until golden brown. Cool for 15-20 minutes slice and enjoy!
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Cannoli Dip

I have been sitting here for the last 2 hours trying to come up with an appetizer that I can bring to a party that we are attending tonight. Some of you might think since I have a weekly food blog that this wouldn’t be such a hard thing to figure out. It probably wouldn’t be had I not put so many; I guess I will call them restrictions; well that might be kind of a harsh word for it. It’s more like guidelines or parameters. Firstly because I do blog about food there is this expectation that what I bring is going to be simply delicious and it better not be store bought. I was also hoping that maybe it would be something worth blogging about.

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Here were my parameters.  I am not bringing a crockpot, It has to be able to be served at room temperature. It has to be pick up and go, It cannot be “messy” as in I wanted it to be self-contained; meaning no tail to throw away as in shrimp cocktail. No bones plate for wings you get the drift. I also wanted it to be on a plate or tray that I can leave and not care about if I never see it again; I have plenty of these from my parties. Oh and I also mentioned to my daughter, that just came down, that I am fairly certain that there will be plenty of chips, dips and salsas to go around so you can see my dilema!

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In talking it out with my daughter I confirmed that it would be “legal” to bring something sweet instead of a savory app. When I think of apps I think don’t usually think of sweets. The invites were through FB and the only thing I saw posted as what to bring was to bring an app. I figured if the 50+/- people all saw the same thing and think along the same lines as I do; most will be savory and only a small few might be sweet.

Well I have decided to make the biscotti I blogged about last week. I wanted to make it again anyway and I feel everyone needs to try it; it is amazing and what better way to share it than to bring it to a potluck party filled with mostly people I know and care about. Since I already blogged/bragged about them I needed to come up with a recipe to share with all of you so I am bringing back a simple but yummy and a crowd pleaser.  

Cannoli Dip

1 brick cream cheese softened
2 cups ricotta
1 ½ cups confectioners sugar
1 tsp vanilla
1 cup + (some for sprinkling on top) mini chocolate chips

Cannoli chips I found mine at my local grocery store – you can substitute waffle cones or sugar cones

Beat together the ricotta and cream cheese till smooth; add the vanilla and sugar and mix well.  Add the cup of chips and sprinkle a little on top.

Let it set up in the fridge for an hour or so.  You can leave out the chips and add them as you want them,  The chips will get softer the longer it takes you to eat the dip. That’s if you and your guests don’t finish it off. 

Pumpkin Spiced Muffins

Last week my coworkers very kindly made me some treats for my birthday. One of the treats was pumpkin spiced muffins with a cream cheese frosting. They were in my opinion just plain awesome. I believe the exact words out of my mouth were “where have these been all my life?”  Super moist, not too much pumpkin flavor and just the right amount of spice.

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They were so good I asked for the recipe and made them last night for the Christmas party we went to. The recipe makes 24 cupcakes and is so easy to make there is no reason to not make them. I brought most of the batch to the party and left the rest at home. They came out of the oven too late for me to frost at home so I put the frosting into a piping bag and quickly frosted them when we arrived at the party.
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Unfortunately I didn’t even get to try mine. My husband put them away when we got home and when I finally came down stairs this morning, my wonderful dog; whom I have dubbed our ungrateful rescue; had the container off the counter onto the floor and had his way with them. So they are people approved AND dog approved.
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The only reason I am “explaining” this is I never got a final picture of the muffins finished thanks to my dog and I will take some of the blame, I had a little too much to drink at the party and didn’t help last night or this morning to keep them “safe”

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Pumpkin Spiced Batter – preheat oven to 350’F


1 package yellow cake mix
1 package vanilla pudding mix
1 cup canned pumpkin
½ cup oil
½ cup water
3 eggs
1 ½ tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract

Put all the ingredients into a bowl and with an electric mixer on low speed beat just till moistened. Move up to medium for a couple of minutes. Spoon batter into 24 paper-lined muffin cups. Fill each cup about ⅔ full

Bake for about 20 minutes. Frost cooled cupcakes with the spiced cream cheese frosting.

Spiced Cream Cheese Frosting
1 package (8oz) cream cheese – softened
¼ cup butter – softened
1 tsp vanilla extract
¼ tsp ground cloves

Add to bowl and beat until light and fluffy, gradually add 1 (16oz) box of confectioners sugar.

 


Recipe by : McCormick & Co